Tag: dairy free

Non-dairy people rejoice!!! This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway. I saw the following pin on Pinterest for a cream of broccoli soup recipe.

Oh my goodness, did this look delicious! I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no. So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy! I think this soup can be described in one word…YUM! So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

3/4 – 1 cup cashews

2 Tbsp. olive oil

1 large red onion, chopped

1 1/2 cups chopped celery

1 chopped chopped carrots

1/2 tsp. garlic granules

7-8 cups broccoli

4 cups water plus 1 cup water

sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil. Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water. Process on high until completely smooth with no lumps. Set the cashew cream aside.

3.) In a large pot, heat the olive oil over medium heat. Add the onions, cook for 5 minutes. Add the celery and carrots. Cook for another 5 minutes. Add the broccoli and garlic granules.

4.) Add 4 cups of water to the pot and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

5.) Transfer the soup to a food processor. You may have to do this in batches depending on the size of your processor. Process on high until smooth.

6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation. Season with sea salt, to taste.

7.) Transfer to bowls. Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing! Enjoy! 🙂

Tis the season…for HOT CHOCOLATE!!! I have to try extra hard to get in the Christmas mood since we moved here to San Antonio. It’s a little hard when it’s 80 degrees outside! We’ve got all our Christmas decorations up, which helps, but today, I took it a step further by cranking the air and whipping up a batch of this hot chocolate. It helped, but I will be SO glad when we finally get to move back to my beloved Michy!

Anyway, that is all beside the point! The point is this HOT CHOCOLATE!!! It is delicious, creamy, and healthy! Yeah, you read that right, it’s healthy! This yumminess is sugar free, dairy free, and gluten free! The ingredients all have excellent health benefits, and the taste is to. die. for! The best part about this drink is the antioxidants it contains. Because it is made with raw cacao, it is filled with nutrition! Check out the following pin describing the top 10 health benefits of this awesome superfood!

Another benefit that I LOVE about raw cacao is that it gives you great energy! I don’t do well with caffeine AT ALL, so when I need a pick me up I’ll have a raw cacao smoothie or a cup of this hot chocolate. It gives me a nice boost of energy, and it’s not the shaky type of energy that caffeine gives. It’s just a nice boost that takes away mid afternoon sleepies. The fact that it is filled with all kinds of nutrition is just a huge bonus!

Okay, so let’s get to this recipe!

HEALTHY HOT CHOCOLATE

Ingredients

1 – 1.5 cups almond milk (depending on the size of the mug you’re going to drink out of)

2 Tbsp. coconut creme – full fat unsweetened canned coconut milk – don’t shake the can before opening, then take 2 tbsp. of the thick creme on top when you open the can.

1-2 Tbsp. raw cacao (the more you use, the more chocolaty it will be)

stevia to taste

pinch of pumpkin spice or cinnamon (optional)

Directions

1.) Pour almond milk and the coconut creme into a small sauce pan. Heat over medium heat, stirring often.

2.) Add the cacao and the stevia to the pan. Stir till completely combined.

3.) When the mixture reaches desired temperature, transfer to a mug. If desired, sprinkle with Pumpkin Spice, cinnamon, or a bit more cacao. I used pumpkin spice, and it was delicious! You can also drizzle with honey if you would like, but this will make it so it is no longer sugar free.

Sooooooooo good. I closed my eyes and imagined a white Christmas as I was taking in this deliciousness! Cozy and YUMMY! Hope you are all enjoying the holiday season! Enjoy! 🙂

Oh. My. Gosh. I made this pizza for dinner tonight, and I can’t even explain how good it is! I’m not going to lie, it takes a little bit of effort to put this together, but most of that effort was because I made my own homemade cauliflower crust. None of this is hard to make, it just takes a bit of time to put everything together. BUT, hokey pete, it is beyond worth it!

As with all of my recipes, this is totally good for you! It’s also completely gluten free, so if you have that sensitivity, fret not, you can still enjoy this! I did use goat cheese in it, but I think this would be just as good if you put together a garlic paste in place of the cheese…this would make it dairy free as well! I actually found a cauliflower garlic spread recipe on Pinterest that is dairy free (in the recipe it explains how to replace the butter with olive oil). Here is the pin, if you are looking for pizza that is both gluten free and dairy free!

The only other place you would need to make a substitution is if you made your own cauliflower crust from my recipe. To do this, you just replace the 1/3 cup goat cheese with an extra egg…problem solved! 🙂

1.) Prepare your chicken: Preheat your oven to 380 degrees. Drizzle olive oil in the bottom of a baking dish. Place chicken in the dish, and sprinkle with about 1/4 tsp. garlic powder and sea salt. Flip the chicken breasts over and sprinkle the other side with 1/4 tsp. garlic powder and sea salt. Bake in the oven at 380 degrees for 50 minutes. When done, let cool a bit, and then cut into small bite size pieces.

2.) Prepare your butternut squash and onion: Line a baking sheet with parchment paper. Drizzle with olive oil. Place the butternut squash and onion on the baking sheet (after you’ve already chopped them up appropriately). Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. thyme, and sea salt. Use a spoon to stir on the pan to get everything evenly coated. Bake in the oven at 380 degrees for 35 minutes.

3.) Prepare your Kale: In a small frying pan, heat a bit of olive oil. Add the Kale and sauté for 2-3 minutes until just soft. Remove from heat.

5.) As soon as you remove your crust from the oven, leave it on the baking sheet, and take your soft goat cheese and spread it over the crust. The heat will make it spread very easily. After you’ve done this, spread the shredded hard goat cheese evenly over the crust.

Like this:

These muffins make for a fantastic breakfast! They are filling, healthy, and incredibly tasty! I got the idea for these muffins from the following pin.

Don’t those look SO good! Well, after looking at the recipe for these, all I saw was gluten, sugar, dairy. 😦 They look delicious, but I don’t eat a majority of the ingredients that are involved in making them. However, I was inspired, so I decided to come up with a gluten and dairy free mixed berry muffin that is sweetened with only a bit of honey and stevia. They turned out great, and completely satisfied my muffin craving!

PUMPKIN ALMOND MIXED BERRY MUFFINS

Ingredients: makes 9 muffins

1/4 cup almond butter

3/4 cup canned pumpkin

1 egg

3 Tbsp. honey

3/4 cups rolled oats

3/4 tsp. ground nutmeg

1/2 tsp. ground cloves

1 tsp. alcohol free vanilla extract

1/2 tsp. baking soda

Pinch of stevia, to taste

1/2 cup frozen mixed berries

Directions:

1.) Preheat the oven to 375 degrees, and oil a muffin tin with coconut oil.

2.) In a bowl, stir together all the ingredients except the berries. Add the berries last, and fold into the batter.

3.) Distribute the batter evenly into 9 of the muffin cups in the prepared muffin tin.

4.) Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

5.) Allow the muffins to cool in the tin for 10 minutes, then remove and allow to cool completely.